Description
A vibrant and creamy lemon ricotta pasta with fresh spinach, combining tangy lemon zest, smooth ricotta, and tender spinach for a quick and delicious meal ready in just 13 minutes. Perfect for a light, fresh dinner with simple ingredients and a burst of citrus flavor.
Ingredients
Scale
Pasta
- 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli)
Sauce & Vegetables
- 1 cup (9oz/250 grams) whole-milk ricotta
- 8 oz (230 grams) fresh baby spinach, washed
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
- 1 unwaxed lemon, zest and juice
- 3 lemon wedges, to serve (optional)
- 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. While the pasta cooks, prepare the ricotta sauce.
- Make the Ricotta Sauce: In a medium bowl, combine ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and lemon juice. Season with 1/4 teaspoon salt and a generous pinch of black pepper. Stir well to blend all ingredients smoothly. Taste and adjust seasoning to preference.
- Add Spinach to Pasta: In the last minute of the pasta cooking, reserve 1/2 cup of the pasta cooking water. Add the fresh spinach to the pot with the pasta, stirring and pressing the leaves down to submerge them in the hot water, allowing the spinach to wilt.
- Drain and Combine: After one minute with the spinach, drain the pasta and spinach together and return them to the pot.
- Toss with Ricotta Sauce: Add the ricotta sauce to the pasta and spinach in the pot. Stir thoroughly to coat the pasta evenly, adding some of the reserved cooking water gradually until the sauce is smooth, creamy, and coats the pasta beautifully.
- Serve and Garnish: Serve the pasta immediately, garnished with extra grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges on the side for an optional fresh squeeze. Optionally, add a pinch of red pepper flakes for a mild heat. Enjoy your bright and creamy lemon ricotta pasta!
Notes
- Reserve pasta water to adjust sauce consistency for a creamy texture.
- Use whole-milk ricotta for richest flavor and creaminess.
- You can use any pasta shape you prefer; cooking times may vary slightly.
- Adding red pepper flakes is optional but adds a nice touch of heat.
- Using an unwaxed lemon ensures safety when zesting the outer peel.
- Serve immediately for best flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: lemon ricotta pasta, spinach pasta, quick pasta recipe, creamy pasta, vegetarian pasta, Italian pasta dish, lemon pasta sauce
